Tomato Sevai | Tomato Idiyappam Recipe | Thakkali Sevai

Tomato Sevai recipe with step by step photos.Tomato idiyappam or Tomato Shavige is an additional idiyappam(or sevai) variety which is apart from the usual varieties like lemon sevai,tamarind sevai and coconut sevai recipes.Freshly pressed Shavige which we call as Otthu shavige is one of my most favorite breakfast varieties and we usually make a sweet kheer made out of khus khus and jaggery and also a spicy variety usually lemon shavige, this is considered one of our traditional breakfast and is prepared on special occasions.However it is tedious to prepare fresh shavige at home and also we are getting the freshly made shavige easily in the markets.I find the preparation process of tamil version-Idiyappam is lot easier compared to shavige and also the usage of instant rice noodles available in the market is making our lives lot easier.I use Anil brand instant rice vermicelli and I am quite happy with it.

Tomato shavige is prepared in a similar way we make tomato rice and one can customize it easily according to each personal preference.We usually add a handful of green peas and few cashewnuts in lemon sevai and tomato sevai where as we add groundnuts in tamarind sevai as they complement well in their respective dishes.You can even add grated carrot in the tomato sevai which balances the tartness from the tomatoes.

Check out other sevai recipes in my blog:

• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Lemon Sevai | Khara Shavige | Lemony Rice Noodles
• Coconut Shavige/Coconut Rice Noodles
• Tangy Tamarind Shavige

Here is how to make tomato sevai recipe with step by step photos.
Tomato Sevai | Thakkali Sevai Recipe:

serves 2

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Breakfast

Ingredients:

3 cups cooked Sevai(instant sevai) or freshly prepared Idiyappam/shavige

1 big Onion,finely chopped

2 large Tomatoes,finely chopped

2 tsp chopped Coriander leaves

1/4 cup frozen Peas

3/4 tsp Red chili powder

1/4 tsp Turmeric powder

2 Green chilies,slit

Salt, to taste

to temper:

2 tbsp Oil(sesame or any other oil)

1/2 tsp Mustard seeds

2 tbsp chopped Cashewnuts

1 tbsp Chana dal

1/2 tbsp Urad dal

a sprig of Curry leaves

Method:

• If you are using instant rice vermicelli,prepare the rice vermicelli as per the instructions given on the pack.Cool it completely.
• Blanch the green peas in hot water for few mins and drain them.
• Heat oil in a big kadai and crackle mustard seeds.
• Add chana dal,urad dal,cashew nuts and fry until they turn slight golden in color.

• Add green peas and green chilies and fry for 3-4 minutes until the green chilies wilt and green peas gets fried nicely.
• Add finely chopped onions and curry leaves and fry until they become translucent.

• Now add chopped tomato,salt and turmeric powder and cook for 4-5 mins until the mixture becomes pulpy.

• Add red chili powder and fry nicely until the mixture leaves the oil at the edges,switch off the flame.Leave it for 5 mins.

• Add prepared rice vermicelli to the tempering mixture and chopped coriander and mix it nicely until everything is incorporated well.Taste it and adjust the seasoning according to your wish.

Serve it warm with coconut chutney,potato chips or sliced cucumber.

Notes:

1. Cashew nuts add better taste to it,so do not skip it.
2. Instead of green peas you can even add 3-4 tbsp grated carrot while frying the onions,this balancess the tangyness of the tomatoes.
3. You can use sambar powder in the recipe instead of red chili powder.
4. If you are using instant rice vermicelli,boil a big pot of water with a tsp of oil and salt and then add instant rice vermicelli noodles and cook it for 8-10 mins approximately(see your pack for clear instructions) and strain it and give it a cold water bath and drain off the excess water.Spread it on a wide plate until it becomes cold and follow the recipe.

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